What’s your favorite thing to make with kimchi? Mine is always kimchi-bokkeum-bap (kimchi fried rice). A satisfying fried rice dish with chopped kimchi, seasoned with kimchi juice and a little touch of toasted sesame oil. It’s a super simple dish to make and a great way to use any leftover ingredients you have.
In this recipe, the rice is fried with onion, garlic, kimchi, and diced smoked beef, then tossed with ketchup and kimchi juice to form a flavorful and delicious glaze. Originally you don’t add ketchup to kimchi fried rice, but I like how the sweetness of ketchup complimented the tang of kimchi.
The beauty of fried rice is you can use whatever ingredients you have in your fridge. You can add diced chicken, sausages, or simply omit the meat to make vegetarian fried rice.
Related article: Loaded Grilled Rice Cakes with Kimchi Aioli
Kimchi Fried Rice
- 3 tablespoons vegetable oil
- 1/2 medium onion, chopped
- 1/4 cup chopped smoked beef
- 1 garlic, minced
- 1/3 cup chopped kimchi
- 2 cups cooked rice, cooled
- 2 teaspoons soy sauce, or to taste
- 1 tablespoon ketchup, optional
- 1/4 cup kimchi juice
- 2 teaspoons sesame oil
- 2 eggs, cooked sunny side up
- salt and pepper to taste
- In a wok or well-seasoned cast-iron skillet, heat oil over medium-high heat, and add onions. Cook, stirring, until the onions start to sizzle, about 2 minutes.
- Add smoked beef, and stir until it half-cooked for about 1-2 minutes. Add in minced garlic, stir for about 10 seconds, then add kimchi and cook for 3 minutes.
- Add rice to the wok, breaking it with a wooden spoon or spatula. Stir in kimchi juice, soy sauce, and ketchup. Cook, stirring until the rice has absorbed the sauce, about 5 minutes.
- Stir in sesame oil. Taste and adjust with more soy sauce, sesame oil, or kimchi juice if needed.